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Canned Peach Pie Recipe

This easy Peach Pie Recipe is made with canned peaches! It calls for simple ingredients and can be made even when fresh peaches aren't in season. The perfect summer dessert that can be topped with a scoop of vanilla ice cream!
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Prep Time 30 minutes
Cook Time 50 minutes
2 hours 20 minutes
Servings 1 pie

Ingredients
  

Pie Crust Ingredients

  • 1 cup cold, unsalted butter, cut into small cubes
  • 2 ½ cups flour
  • 1 tsp salt
  • 2 tsp sugar
  • ½ cup ice water

Pie Filling Ingredients

  • 3 cans sliced peaches (regular size can)
  • ¾ cup sugar
  • ⅓ cup cornstarch
  • 1 ½ tsp vanilla
  • ¼ tsp cinnamon
  • 2 tbsp butter
  • 1 tbsp water
  • 1 tsp water

Instructions
 

Pie Crust Instructions

  • In a mixing bowl, combine the cold butter and flour.  Using a fork or a pastry blender, work the butter into the flour. 
  • Add in the salt and sugar and continue to work the mixture until the ingredients are the consistency of cornmeal.
  • Add in the water slowly and continue to knead and mix until the dough comes together. 
  • Form the dough into two balls, wrapping each ball in plastic wrap and pressing down to create a disk.
  • Chill in the refrigerator for 3 hours.
  • After 3 hours, lightly flour the surface you'll be working on.
  • Unwrap the pie dough and roll the discs out into 12-inch circles on top of the floured surface.
  • Transfer one of the pie dough to a 9-inch pie plate and crimp the edges.
  • Set your second rolled out pie dough aside to place on top of your pie.

Pie Filling Instructions

  • Prepare pie crusts with the recipe listed.
  • Preheat oven to 400 degrees.
  • Open the cans of peaches and drain the excess peach liquid into a sauce pan. Set the peaches aside in their cans.
  • Add the sugar, cornstarch, cinnamon and butter to the peach liquid.
  • Turn the stovetop heat to medium and stir constantly until the mixture thickens.
  • Add the peaches and vanilla to the thickened mixture and stir.
  • Pour the peach mixture into the prepared pie crust.
  • Add the second pie crust to the top and carefully pinch the top pie crust to the bottom pie crust.
  • In a small bowl, whisk the egg together with the water. Brush the top of your pie crust with the egg wash then cut a slit in the top of the pie. Fee free to create a lattice design with your crust as well.
  • Add tin foil to the edges of the pie crust and bake at 400 degrees for 10 minutes.
  • Lower the heat of the oven to 350 degrees and bake the pie for an additional 40 minutes.
  • Remove from the oven and let it cool slightly before serving.